FeelFoods + Fashion
11/22/13 — I usually cook with a stained tee shirt, sweatpants, and a sloppy ponytail. In fact I do most things that way.
But I cleaned up my act for this! It’s a collaboration with my friend Sonia Baghdady’s blog, Syle Confessions. We featured my grandmother’s macaroni and cheese, and clothing from Francesca’s (which lends me the beautiful clothes and jewels I wear on Feel Good Food).
Macaroni & Cheese
1½ cups uncooked elbow macaroni, ideally whole wheat
3 tbsp. butter
3 tbsp. flour, ideally white whole wheat
½ tsp. salt
2 cups shredded cheddar cheese, for best results, personally shred Cabot Sharp
2 cups milk
Preheat oven to 350F.
Cook macaroni according to package directions, then drain and set aside.
In a medium-sized pot, melt the butter over medium heat. Gently stir in the flour, salt and pepper.
Gradually add the milk, stirring constantly for several minutes, until thickened.
Remove the pot from the burner. Add the cheese, stirring constantly until it’s melted.
Transfer the macaroni into a medium-sized casserole dish. Pour the cheese mixture over the pasta.
Bake about 45 minutes.